Grilled Vegetable Platter
Grilled vegetables are so good. Feel free to exchange vegetables if you want. To roast peppers place them on a baking sheet and broil them 3 to 4 inches from the heat. Use tongs to turn them often until they are blistered on all sides, about 20 minutes. Don’t worry if parts of the skin blacken. Place peppers in a paper bag for 10 minutes to steam. Then peel and cut them as desired.
INGREDIENTS
Kosher Salt
1 Medium Eggplant (Sliced Lengthwise)
1 Medium Zucchini (Sliced Lengthwise)
1 Belgian Endive (Quartered)
1 Small Head Radicchio
Olive Oil
1 Red Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
1 Yellow Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
1 Green Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
2 Tablespoons Gorgonzola
Preheat your oven to 450 degrees. Sprinkle a griddle with kosher salt and heat it. Brown eggplant and zucchini lightly on heated griddle, turning often. Remove and drain on paper towels. Brush endive and radicchio with olive oil. Grill until golden brown. Drain on paper towels. Arrange all vegetables on an ovenproof platter. Bake for 5 minutes. Sprinkle with Gorgonzola and bake 1 minute longer or until cheese melts. Remove from oven and use a paper towel to remove excess liquid from platter. Sprinkle vegetables with 1 tablespoon olive oil and serve hot. Serves 4
© Victoria Hart Glavin
Whole Roasted Cauliflower
I’ll bet you haven’t roasted a whole head of cauliflower before. This recipe is so easy and presents well, not to mention delicious. Serve this cauliflower as a main dish or a side dish.
INGREDIENTS
1 Tablespoon Olive Oil
1 Large Head Cauliflower
2 Cup Plain Greek Yogurt
Zest of 1 Lime
Juice of 1 Lime
2 Tablespoons Chile Powder
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1 Teaspoon Spicy Curry Powder
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 400 degrees. Grease small-size baking sheet with olive oil and set aside. Trim base of cauliflower and remove woody stem and green leaves. In a medium-size bowl combine yogurt with lime zest and lime juice. Add chile powder, cumin, garlic powder, curry powder, kosher salt, and pepper. Dip cauliflower into bowl and smear marinade evenly over surface. Store any excess marinade in fridge for another use. Place cauliflower on oiled baking sheet. Place in oven and roast, uncovered, for 30 to 40 minutes. Cauliflower surface should be dry and make a lightly browned crust. Remove from oven and let cool for 10 minutes. Transfer to a serving platter and cut into wedges. Serves 4 to 6.
© Victoria Hart Glavin
Brussels Sprouts With Bacon & Roasted Pistachios
Brussels sprouts are not just for the Thanksgiving table. I love them all year round and I really like the bacon and roasted pistachio nut twist.
INGREDIENTS
3 Containers (10 ounces each) Brussels Sprouts (Trimmed)
6 Slices Bacon
1 Tablespoons Olive Oil
3 Finely Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Coarsely Ground Pepper
1/4 Cup Roasted Pistachio Nuts
In a 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add Brussels sprouts and heat to boiling. Cook for 5 to 7 minutes until tender-crisp. Remove from heat and drain. In a 12-inch skillet, cook bacon over a medium heat until browned. With tongs, transfer bacon to paper towels to drain. Crumble bacon into bits. Throw away all but 1 tablespoon bacon drippings from skillet. Add olive oil and heat over a medium-high heat. Add Brussels sprouts, garlic, kosher salt, and pepper. Cook, stirring frequently, for about 5 minutes until Brussels sprouts are lightly browned. Remove and transfer to serving bowl. Sprinkle with roasted pistachios and bacon. Serves 10 as side dishes.
Note: To roast pistachios preheat oven to 350 degrees. Spread shelled nuts in a single layer on a baking sheet. Bake, stirring occasionally, for 5 to 10 minutes until lightly browned and fragrant. Remove and let the nuts cool completely before chopping.
© Victoria Hart Glavin
Lima Bean Salad
I love this salad. You can eat it alone or mixed in with leafy salad greens.
INGREDIENTS
1/2 Pound Lima Beans
1/2 Cup Chopped Red Onions
1 Chopped Medium Cucumber
1/2 Cup Chopped Red Bell Peppers
1/4 Cup Chopped Green & Black Pitted Olives
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Soak and drain beans. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain. Toss beans in a medium-size bowl with onions, cucumbers, red bell pepper, olives, balsamic vinegar, olive oil, kosher salt, and pepper. Cover with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge when ready to serve. Serve on salad greens if desired. Serves 4
© Victoria Hart Glavin
Peas With Prosciutto
Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit.
INGREDIENTS
1/4 Cup Olive Oil
2 Minced Garlic Cloves
3 Minced Shallots
4 Ounces Chopped Prosciutto
1 Pound Fresh or Frozen Peas
1/4 Cup Diced Red Bell Pepper
1/4 Cup Low-Sodium Chicken Broth
Kosher Salt & Freshly Ground Pepper To Taste
In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Add prosciutto and cook for another 4 minutes. Add peas, bell pepper and chicken broth. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Remove from heat and transfer to serving bowl. Serve hot or set aside to serve later at room temperature. Serve 4 to 6 as a side dish.
© Victoria Hart Glavin
Minted Fresh Peas And Beans
So sweet and tender these fresh spring peas are exquisite. Try and use fresh peas and beans if possible. Serve with sliced smoked chicken breast topped with tzatziki dressing.
INGREDIENTS
3 Cups Fresh or Frozen Peas
1 Cup Fresh or Frozen French Cut Green Beans
¼ Teaspoon Kosher Salt
8 Fresh Mint Leaves (Divided)
3 Tablespoons Olive Oil
Kosher Salt & Freshly Ground Pepper To Taste
Cook peas and green beans in salted boiling water with half of mint leaves for 15 minutes until tender. If you are using frozen peas and beans, the cooking time may vary. Drain peas and beans and throw away mint leaves. In a medium-size sauté pan over a medium heat, add olive oil. Add peas and beans. Stir well. Turn heat to medium-low. Cook for 5 minutes. Add remaining mint leaves and stir. Season with kosher salt and pepper to taste. Remove from heat and transfer to serving bowl. Serves 4 to 6.
© Victoria Hart Glavin
Okra & Corn Maque Choux
Maque choux is a traditional dish of southern Louisiana similar to succotash. It is believed that the name of this dish is a Cajun French translation of the Native American name.
INGREDIENTS
1/4 Pound Diced Spicy Smoked Sausage
1/2 Cup Chopped Sweet Onion
1/2 Cup Chopped Green Bell Pepper
3 Minced Garlic Cloves
3 Cups Corn Kernels
1 Cup Sliced Fresh Okra
1 Cup Peeled, Seeded, Diced Tomatoes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large-size skillet sauté sausage over a medium-high heat for 3 minutes until browned. Add onions, bell pepper, and garlic to sausage in skillet. Sauté for 5 minutes until vegetables are tender. Add corn, okra, and tomatoes to mixture in skillet. Cook, stirring often, for 10 minutes. Season with kosher salt and pepper. Transfer to serving dish and serve warm. Serves 6
© Victoria Hart Glavin
Winter Vegetables
We all know that we should eat more vegetables throughout the year, but often times we think of winter vegetables as humdrum, which is actually not the case. These cold weather-loving vegetables are harvested during winter months and can be enjoyed in a variety of dishes.
Fennel: This sweet, anise-flavored vegetable has an edible bulb, stalk, leaves, and seeds. It is often used raw in salads or sautéed or braised in savory dishes.
Broccoli Rabe: A member of the mustard family, broccoli rabe has a bitter flavor, and both the leaves and the broccoli-like stems are edible.
Green Onions: Also known as scallions, these premature onions have a less intense flavor than large bulb onions and are often used in raw form.
White Mushrooms: These cultivated mushrooms vary in size from button to jumbo and deliver better flavor when sautéed or grilled. To clean mushrooms, don’t soak them in water. Instead wipe them with a damp paper towel.
Cremini Mushrooms: These baby portobellos have an earthy flavor and are a wonderful accompaniment to beef and vegetable dishes.
Brussels Sprouts: These small cabbages range from 1 to 1 1/2 inches in diameter. Choose sprouts that are bright green.
Purple Potatoes: These pretty potatoes are dense in texture and can be prepared the same as white potatoes.
Baking Potatoes: Also known as Russet potatoes, these large spuds are great for baking and making French fries.
Porcini Mushrooms: These highly prized mushrooms have a meaty texture and nutty flavor.
Shitake Mushrooms: Popular in Asian cuisine, these mushrooms have a meaty texture. The stems can be tough and are often removed.
Red Potatoes: These firm and round potatoes have a waxy flesh and less starch than baking potatoes, so they hold their shape when cooked.
Yukon Gold Potatoes: These buttery-fleshed potatoes are ideal for making mashed potatoes.
Sugar Snap Peas: These edible pods and peas are a cross between the English pea and the snow pea. Their crisp texture and sweet flavor can be enjoyed raw or cooked to deliver a snap of flavor.
Beets: These jewel-toned root vegetables range in color from garnet red to vibrant yellow. You may want to wear gloves when cutting beets, as the juice can stain.
Bush Beans: Also known as string beans, bush beans have an edible pea and pod. When purchasing these beans, look for ones that are bright green and free of dark spots.
Garlic: This bulb adds onion-like flavor and healthful nutrition to many savory dishes. Purchase bulbs that are plump and firm and make sure that the skin is unbroken.
Cauliflower: This member of the cabbage family ranges in color from white to green to purple and is available in florets or as a large head.
Broccoli: This cruciferous vegetable has tight clusters and edible stems. It can be bought as pre-cut florets or as a large head.
Onions: These roots are popular for cooking in most any dish and are available in several varieties. Vidalia onions are the sweetest, while the while and Spanish varieties offer a more pungent taste. Red onions are often eaten raw because they can lose their bright color during cooking.
Radish: This root vegetable from a mustard plant ranges in color from white to red to purple. It has a crisp texture and peppery flavor and can be used in salads or as crudités for dips.
Turnip: This white-fleshed root vegetable is ideal for soups and is at its peak from October to March. Small turnips have a sweeter, more delicate flavor than larger ones.
Rutabaga: This vegetable looks like a large turnip and has a pale yellow flesh and sweeter flavor than turnips.
Artichoke: Also known as the bud of the thistle plant, artichokes have tough leaves, but a soft flesh, and tender heart after being cooked. Fresh artichokes should be dark green with closed heads.
Asparagus: This popular vegetable is grown in sandy soil. When purchasing, look for stalks that are firm and bright green. Fatter stalks usually yield a more tender cooked product.
Carrot: This vitamin A all-star is delightful raw or cooked. Choose carrots that are firm and smooth and show no signs of cracks.
Leek: This member of the onion family has a mild flavor and is often used to flavor soups. Look for leeks with white necks and dark green leaves and be sure to wash them thoroughly to remove sand.
Squash: Winter squash are harvested in the mature fruit stage, when the outer skins have developed into tough rinds. They are ideal for many hearty stews and side dishes. Many recipes call for peeled, cubed squash. Winter squash has a tough skin that is often difficult to cut through. Pierce the squash a few times with a fork and microwave on high at 2 minute intervals until the squash is easy to cut. You can then safely cut the squash into the shape you need.
Butternut Squash: This sweet squash is pear-shaped and typically weighs 2 to 3 pounds. It has a smooth tan skin and bright orange flesh and will keep for months in a cool, dry place. It can be baked, steamed, or sautéed.
Cushaw Squash: An heirloom winter squash, also known as sweet potato squash, cushaw is often used similarly to pumpkin in cooking. It is commonly used in Creole and Cajun cuisine.
Buttercup Squash: This turban squash is characterized by bumps and a “turban” on the blossom end of the squash. It comes in a range of sizes and is typically used for ornamental purposes, but it may be baked, steamed, or sautéed.
Pumpkin: This symbol of Halloween and pie staple for several holiday tables has many varieties. Smaller pumpkins tend to have more tender flesh. Pureed pumpkin is available year-round, of course, in canned form.
Sweet Potato: This sweet spud comes in two main varieties. The pale yellow-fleshed sweet potato is not as sweet as the darker-fleshed and has a dry texture when cooked. The darker, orange-fleshed variety is very moist in texture. Canned sweet potatoes are also available. Store fresh potatoes 3 to 4 weeks in a dark, dry area.
Acorn Squash: This sweet and buttery oval-shaped winter squash is dark green and has yellow flesh. It can be baked or boiled and enjoyed in soups or stand alone as a fiber-filled side dish.
Ambercup Squash: This relative of the butternut squash resembles a small pumpkin with its bright orange skin and flesh. It has a sweet flavor and is available from June to November.
Spaghetti Squash: The flesh of this oblong yellow squash separates into spaghetti-like strands when cooked. It is low in calories and high in vitamins and can be served with sauce as a healthy substitute to pasta.
© Victoria Hart Glavin
Presidents’ Day Roasted Root Vegetables
We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets.
INGREDIENTS
8 Baby Yellow Beets
8 Baby Candy Cane Beets
10 Small Carrots With Greenery
3 Tablespoons Olive Oil (Divided)
1 Teaspoon Kosher Salt (Divided)
1/2 Teaspoon Freshly Ground Pepper (Divided)
Preheat your oven to 425 degrees. Cut tops from beets, leaving 1/2 inch stems if you like. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each. Toss yellow beets and carrots with 2 tablespoons olive oil in a large-size bowl. Place in a single layer on one side of a parchment paper lined 15×10 inch-baking sheet. Sprinkle vegetables in pan with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss candy cane beets with remaining 1 tablespoon olive oil in a medium-size bowl. Arrange candy cane beets in a single layer on remaining side of baking sheet. Sprinkle with remaining kosher salt and pepper. Place in oven and bake for 15 minutes. Stir once and bake 15 minutes more until tender. Remove from oven and transfer to serving plate. Serves 6
© Victoria Hart Glavin
Stir Fried Water Spinach With Garlic
This side dish is all about the greens. Water Spinach (Ong Choy) has a delightfully light and crunchy texture, unlike, regular spinach, which tends to be a bit stringy.
INGREDIENTS
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
1 Tablespoon Chopped Fresh Ginger
1 Split Serrano Pepper
1 Tablespoon Sesame Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Fresh Water Spinach (Washed & Trimmed)
In a large-size skillet add the sesame oil and turn heat to medium-high. Sauté onions, garlic, ginger, and split Serrano pepper for 1 minute. Stir in kosher salt and pepper. Add water spinach and sauté for 2 minutes. Add sugar and vinegar. Cover and cook for 3 minutes or until wilted. Remove from heat and throw away Serrano pepper. Transfer to serving platter. Serves 4
© Victoria Hart Glavin
